Hello everyone, I'm looking for the best approach towards a certain (theoretical) situation and it is like this:
In this case I am talking about a meat-processing company which gets salami delivered to them.
The production workers take expiry dates as last dates to procress something by.
Once it is processed it's attempting to be sold until the actual expiry date.
When the product does not get sold it gets frozen until an order arrives for this product, gets defrozen and still sold.
Now, you don't have to know much about microbiology to know that this isn't smart nor 'safe'.
I am looking for an alternative way of handling things, mostly with a short expiry date so that the day when you take it out of the freezer isn't also the day it expires.
To sum it up; What is an effective way of regulating expiry dates and making sure that they can still last a few days before they are sold.
Take chicken liver for example, when one would cut to make certain portions should that be done immediately and then freeze it to stay safe or have some different balance of economical and the food safety side of things.
The easy answer would be to freeze them earlier however if you've got a fresh product then you're also not always capable of still selling it.
Looking for someone to give me some insight or general tips in this, since the method in theory isn't a practical/endurable one.
Looking forward to your answers thanks in advance!